Microwave assisted extraction of inositols for the valorization of legume by-products-Reference-Cited by-同舟云学术

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Microwave assisted extraction of inositols for the valorization of legume by-products

Published:2020-11 Issue: Volume:133 Page:109971
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zuluaga Ana M.,Mena-García Adal,Soria Monzón Ana C.,Rada-Mendoza Maite,Chito Diana M.,Ruiz-Matute Ana I.,Sanz Maria L.

Funder

Ministerio de Economía, Industria y Competitividad

AEI

FEDER

UE

FSE

Universidad del Cauca

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Extraction and characterization of low molecular weight bioactive carbohydrates from mung bean (Vigna radiata);Carrero-Carralero;Food Chemistry,2018

2. Potential role and therapeutic interests of myo-inositol in metabolic diseases;Croze;Biochimie,2013

3. Legumes production quantity worldwide;FAOSTAT;Crops Production Quantity,2017

4. Inositol as putative integrative treatment for PCOS;Genazzani;Reproductive BioMedicine Online,2016

5. Effect of glycerol on the physicochemical properties of films based on legume protein concentrates: A comparative study;Hopkins;Journal of Texture Studies,2019

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1. A rapid and successful method to synthesis of branched Poly(β-aminoester) as gene carrier system: Microwave-assisted polycondensation;Journal of Drug Delivery Science and Technology;2024-09

2. Submerged fermentation of empty carob pods to enhance D‐pinitol, total phenolic and dietary fibre contents and associated bioactivity;International Journal of Food Science & Technology;2024-07-25

3. Ultrasonic-assisted extraction of flavonoids from peanut leave and stem using deep eutectic solvents and its molecular mechanism;Food Chemistry;2024-02

4. Strategies for upcycling food waste in the food production and supply chain;Trends in Food Science & Technology;2024-01

5. Soybean Meal: The Reservoir of High-Quality Protein;Oilseed Meal as a Sustainable Contributor to Plant-Based Protein;2024

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